Sichuan Peppercorns Chicken
Ingredients
- 2 chicken breasts, well-dried and cut in small bite pieces
Marinating Sauce
- ½ teaspoon salt
- ½ tablespoon dry white wine or cooking wine
- a pinch of white pepper or black pepper
For Frying:
- 1 tablespoon corn starch
- 3 tablespoons vegetable oil
- 3 tablespoons sizchuan peppercorn, discard all the black seeds (crushed)
- 2 inch ginger root, thinly sliced
- 2 garlic cloves, minced
- 2 stalks green onions (white part only, chopped)
Stir Fry Sauce:
- 1 teaspoon low sodium soy sauce
- 1 teaspoon dry white wine or Chinese cooking wine
- 1 teaspoon sesame oil
- black pepper
- salt to taste
Instructions
- In a small mixing bowl: stir in low sodium soy sauce, white wine, sesame oil. Set aside.
- Cut the chicken breasts into small bite pieces.
- In the mixing bowl, marinate the chicken with the marinating sauce. Set aside and let it marinade for at least 15 minutes.
- Add the cornstarch and mix until the chicken is fully coated.
- In a skillet, heat up 3 tablespoon cooking oil and cook the chicken until golden brown. Set aside.
- In a large skillet, heat up 2 tablespoon cooking oil and stir in ginger, garlic, green onion, sizchuan peppercorns for about 1 minute. Add the chicken and the stir fry sauce into the skillet. Keep stirring for about 2-3 minutes. Season with salt and pepper if needed.
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